[Sca-cooks] Beef Bafflement article

[marilyn traber 011221]

> On Apr 15, 2006, at 8:11 AM, marilyn traber 011221 wrote:
> Maybe they won't be able 
> to identify or locate the  one little muscle in the chuck from which 
> chicken steaks are cut,  that doesn't need moist heat (random 
> example; whatever), but they  will have a fair sense that they 
> shouldn't broil a slice from the  shank or boil a porterhouse steak 
> for three hours.
> 
> Adamantius

I remember years ago, I had some friends who had been pretty broke most of 
their lives, and I thought, as a special treat, I'd buy us all a full sized, 
prime sirloin steak (my favorite cut) for dinner.

Ran an errand, and when I got back, discovered that she'd (shudder) put it in 
the pressure cooker "to tenderize it".

Of course, that was the same lady, who, when I thought I'd put some water 
chestnuts in the spaghetti sauce, as an experiment, was trying the tease me 
about putting "peanuts" in my spaghetti sauce. Nice people, but rather 
clueless about food...

Phlip